Looking for fresh new ways to feed your lasagna addiction? This comforting vegan lasagna soup bowl is topped with a healthy dollop our Fauxmagerie Zengarry Garlic & Fine Herbs cashew cheese to create a creamy cheesy dairy-free bowl of goodness you can enjoy anytime. BONUS: It's made in the Instant Pot so it basically makes itself!
4 c. vegetable broth (one tetra pack carton)
1 medium onion, diced
3 garlic cloves, minced
3/4 c. dried brown lentils
2 tsp. dried basil
2 tsp. dried oregano
14 oz. can diced tomatoes
14 oz. can crushed tomatoes
1 tsp. sea salt
freshly ground pepper to taste
8 lasagna noodles
3 c. spinach leaves, chopped
1 pkg. Fauxmagerie Zengarry Garlic & Fine Herbs cashew cheese
1. Add broth, onion, garlic, basil, oregano, lentils and tomatoes to the Instant Pot and stir a few times to blend. Cover and pressure cook on high until the lentils are just tender, about 8 minutes.
2. Release the pressure.
3. Break the lasagna noodles into large pieces and stir the broken noodles and spinach into the soup. Pressure cook on high for another 5 minutes, until the noodles are tender and the spinach is wilted. Season the soup with salt and pepper to taste.
4. Spoon soup into bowls and top with a healthy scoop of Fauxmagerie Zengarry Garlic & Fine Herbs cashew cheese. Garnish with fresh Italian parsley or basil and serve immediately.
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